Making Pumpkin Pie: Homemade Pumpkin Pie Recipe

Gourmet Pumpkin PieI love pumpkin! The bright orange fruit always makes me think of fall and the holiday season. So, in addition to pumpkin bread, pumpkin pasties, and pumpkin pudding during the holidays, I also love making pumpkin pie as one of my Thanksgiving dinner desserts. My favorite recipe for making pumpkin pie is a variation on the classic Betty Crocker recipe. Mine differs in the number and amount of spices that I add to the filling and to the crust.


Pie crust

  • 1 cup plus 2 tablespoons of all-purpose flour
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/4 teaspoon of cloves
  • 1/2 teaspoon of salt
  • 1/3 cup of vegetable oil
  • 2 to 3 tablespoons of cold water

Pie filling

  • 1 1/4 cups of pumpkin puree
  • 1 egg
  • 1 1/4 cups of evaporated milk
  • 2/3 cup of white sugar
  • 1/4 teaspoon of salt
  • 2 teaspoons of cinnamon
  • 1 teaspoon of ginger
  • 1/2 teaspoon of cloves


Pie crust

  1. Combine the flour, cinnamon, nutmeg, cloves, and salt in a medium mixing bowl.
  2. Add the vegetable oil.
  3. Mix until the crust particles are the size of small peas.
  4. Sprinkle in the water until all of the crust mixture is moistened and cleans the side of bowl.
  5. Gather the crust pastry into a ball.
  6. Flatten the crust pastry in the bottom of an ungreased 8-inch glass pie pan.
  7. Mold the pie crust around the edge of the pie pan.

Pie filling

  1. Place all of the ingredients in an electric blender.
  2. Puree the filling ingredients until thoroughly mixed.

Pumpkin pie

  1. Preheat the oven to 425°.
  2. Place the pie crust on the middle oven rack.
  3. Pour the pie filling into the crust.
  4. Bake uncovered for fifteen minutes
  5. Reduce the oven temperature to 350°.
  6. Bake for another thirty-five to forty minutes or until a knife inserted into the center of the pie comes out clean.
  7. Allow to cool.
  8. Chill.
  9. Serve cool with whipped cream
  10. Refrigerate any used pumpkin pie.

Making pumpkin pie is easy with my recipe. I also love including pumpkin pie as one of my Thanksgiving dinner desserts because I can make the pie a day or two ahead of time, which is a plus for someone who must work during the days leading up to the holiday. (Most years I end up making pumpkin pie on the Tuesday before Thanksgiving.) So, for all the other cooks out there who love pumpkin as much as I do, I highly suggest my flavorful pumpkin pie recipe.

Image Credits

Gourmet Pumpkin Pie:

Heather Johnson

Heather Johnson is a mother, wife, writer, librarian, and linguist. She earned a BA in English studies with a minor in creative writing from Illinois State University in May 2007, an MS in library and information science from the University of Illinois at Urbana-Champaign in May 2009, and an MS in English studies with an emphasis in linguistics at Illinois State University in December 2011.

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